Steak and Ale Pie

Recipe kindly contributed by Joanie of Toddington, Bedfordshire, England.

Ingredients:

Shortcrust pastry (homemade or bought) to fit the base and top of a pie dish of your choice - probably 8 to 10" (20 to 23cm)

For the filling:

1 1/2 lbs good stewing beef, diced and tossed in 1 dessertspoon seasoned flour.
1 large onion diced.
2 garlic cloves, crushed (optional). 1 1/2 - 2 tbsps oil (olive or vegetable), or beef dripping if you prefer.
4 beef OXO stock cubes or similar.
1 flat teaspoon of English mustard and 1 flat teaspoon of French mustard.
1 tbsp dark soy sauce.
1 heaped teraspoon tomato puree.
1 1/2 pts homemade ale or bought ale of your choice (I often use Hobgoblin ale).
Salt and pepper to taste.
Beaten egg.

Method:

1. Soften the onions gently in half of the oil and add a little butter if you want, until they are translucent.
2. Remove with a slotted spoon and leave to one side.
3. Add the rest of the oil to the pan and when hot add the diced meat. Crumble stock cubes over the meat , then the soy sauce and brown without burning. Return the onions to the pan.
4. Add the ale of your choice together with the mustards, puree, basil, bay and salt and pepper to taste.
5. Mix well.
6. Put into a casserole with a well fitting lid either in the oven at Gas mark 6-7, 200F for around 2 - 2 1/2 hours or on the top of the cooker on a simmering heat until very tender.
7. Leave to cool.
8. Line your pie dish with pastry and prick the base with a fork.
9. Brush the base and the rim with beaten egg.
10. Add the filling.
11. Cover with a pastry lid and crimp the edges.
12. Make a small hole (about the size of a 10p) in the middle of the pie to allow steam to escape.
13. Brush the top with beaten egg and then add leaves etc. for decoration.
14. Brush again with beaten egg.
15. Place in a pre-heated oven 200F, Mark 6 - 7 for around 25 - 30 minutes or until browned.
16. Serve with plenty of buttered mashed potato and vegetables of your choice.

Photographers comment:
After taking the above photographs, I enjoyed 'home cooking' at its best. I found the big armchair obligatory. Did I enjoy it? Pictures speak louder than words, so here is my clean plate. :-)